Fermentation optimization of maltose-binding protein fused to neutrophil-activating protein from Escherichia coli TB1
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1 juillet 2015
- handle: 10670/1.15hvhn
Ce document est lié à :
10.1016/j.ejbt.2015.05.002
info:eu-repo/semantics/openAccess
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Jike Lu et al., « Fermentation optimization of maltose-binding protein fused to neutrophil-activating protein from Escherichia coli TB1 », Electronic Journal of Biotechnology, ID : 10670/1.15hvhn
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Background The fermentation conditions of recombinant maltose-binding protein fused to neutrophil-activating protein (rMBP-NAP) of Helicobacter pylori were optimized from Escherichia coli TB1 with varying medium, inoculum age and size, time, inducer, pH and temperature in batch fermentation. Results It was revealed that the optimal conditions for the production of rMBP-NAP in shake flask were as follows: M9 medium (with 3% yeast extract powder added), inoculum age of 19 h, inoculum size of 6%, initial pH of 6.6, temperature of 37°C, and 0.7 mmoL/L IPTG inducted 21 h in a 50 mL/250 mL shake flask. The recombinant protein yield was increased from 59 to 592 mg/L after optimization. Fermentation process conducted in a 10 L fermenter with similar conditions could get 30 g/L wet cell and 1.738 g/L soluble protein with the rMBP-NAP expression level of 11.9%. Conclusion The results improve the expression level of rMBP-NAP, and it is expected that these optimized conditions can be well applied for large scale production of rMBP-NAP.